The career path to the top to be a General Manager has diversified in line with the overall expansion and developments within the hotel and restaurant industry.

Whilst the entry point into a career of hotel management and advised qualifications differs from country to country, one trend that stands out is the shift from craft catering to more generic management training for the GM.

In the past, a potential General Manager would start as a kitchen porter and work their way up, preferably via the Food and Beverage Department. This is still the preferred route in many countries and is valued because the GM has practical working knowledge of at least one operations department.

An on going consideration is, which is the most important skill, the technical or managerial skills? The current generation of GM's have a wide range of backgrounds, varying from hands-on operational experience and many years working in hospitality, to recently joining the industry with a background in business. In particular, there has been a noticeable shift in Europe hospitality culture from craft catering skills to management skills, and now from management to business skills.

In the global climate at large, the industry emphasis insists on good managerial training. In many cases, the management training can be straight forward business training to develop a good sound business perspective, or preferably a combination of hospitality followed by an MBA.

Most GM's in large hotels, need to be highly trained in people management. They will still gain vital operational experience on their way to the top but most likely focus on the running of the department rather than the in-depth knowledge of the wine list or menu. In this instance, a key skill needed for the role of GM is an ability to act as a facilitator. Surrounded by department experts, it is necessary to draw on staff expertise and empower their decision making. The role of GM's is increasingly fine tuned to the business aspects of running the hotel and keeping a close eye on the competition.

Managerial competencies deemed essential are 'people or human relations skills'. Whilst these are natural to many, they are also expanded upon within training institutes in core subjects such as business communications: presentation skills, communication skills, inter-personal skills, and languages, critical thinking and accountancy.

Training for industry

The task then of the training sector is to keep a close eye on the industry needs and keep the essential skills on the curriculum. There are numerous different types of training institutes to accommodate the different needs of all sectors of industry.

Generally speaking, a 3 to 4 year diploma or degree will enable a student to gain access to an Assistant Manager position. Whereas a shorter diploma or school level entry will lead to Department Head or Supervisory role. Research shows that the career path isn't necessarily quicker with a hotel college diploma nor is there currently a glass ceiling on those who have built a carrier on practical experience rather than study & experience.

For managers who have worked from the bottom up and want to increase their own business knowledge base, there are business diplomas. Many a hospitality training institute will offer one year post graduate diplomas that help the transfer of skills or consolidation of experiential backgrounds.

Whilst the college route is become a more popular route than the work your way up, there is no doubt that a good all round grounding in operations is essential. Adapting to the developing industry needs, global skills shortage and tourism boom and there is a need to harness the foresight and enthusiasm to move into the future. At the end of the day, GM's that are hospitality minded, good people managers, knowledgeable and profit focused are welcomed at the top.

In addition, this shift doesn't in any way under value the traditional craft catering skills. Apprentice chef, service staff, receptionist, housekeeping etc are being taught as component style courses at specialist colleges of further education. Some are taught as day-release programmes (1 day in college/4 days in industry), some as several weeks intensive training in school followed by experience in industry or vice versa, others are taught at night school and all are taught as key modules at Hospitality Management Training Schools.

This wide variety in terms of course components and flexibility of courses themselves, enables the busy worker to manage their training and work life. Shorter courses also takes the pressure off smaller outlets to train in-house and enables the giants to really develop their in-house programmes above and beyond the basics.

As to whether students in all training sectors are being trained to what the industry in all sectors needs them to be, depends on who you ask. There is no clear answer as it largely depends on the needs of the sector of the hospitality industry and where they are recruiting from.

For example, a small B&B or independent hotel has different needs and requirements in trained staff to a 4/5 star hotel chain. A hotel, 4 or 5 star, requires their graduates to be mobile and ready to embrace an international career, whereas operational skills are essential to hands on managers.

In cultures where the independent coffee shop or independent small business owner is king, specific skill training is not only essential but vital. Highly skilled staff arriving ready to work and able to focus on the customer, enable the busy operation to be profitable and competitive.

Where the cost of sponsoring training is also a concern, short specific job/task related training is more conceivable. Managers who want to retain staff, are keen to increase specific skill levels and offer staff incentives, the pay as you go module style courses provides an opportunity.

To be internationally mobile a trainee manager needs to study a Higher Diploma, Degree or MBA that has a strong language component, business and inter-cultural communications training as well as operations training and have some work experience.

SpotLight is the weekly column exclusively written for 4Hoteliers.com by Sarah Muxlow, it is highlighting the challenges and issues which the global hospitality is facing today.

Sarah is writing for hotel and restaurant owners, hotel chain managers, producers/growers/sellers of food & beverage, restaurant associations, governing bodies and hotel schools. She is looking at the problems they face...competition, trends of branding, staff shortages, unskilled staff, turning out students who are looking for good in-house management training schemes with hotel chains, what makes a good quality training course at a hotel school and more... 

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